Healthy Recipes from the Celebrity Chef Robert Irvine

Gold's Gym and Celebrity Chef Robert Irvine

Gold’s Gym and Celebrity Chef Robert Irvine have teamed up to help you carve out calories by providing healthy recipe alternatives to keep you on track with your fitness goals!

With over 25 years in the culinary profession and a passion for fitness, Celebrity Chef Robert Irvine’s goal is simple--to empower people through fitness and nutrition. Penned as one of the “25 Fittest Guys in America” by Men’s Fitness magazine, Irvine asserts that fitness and proper nutrition go hand-in-hand for maintaining a healthy lifestyle.

Pre-heat the grill and rub the chicken on both sides with the Cuban rub. Place rubbed chicken back into fridge while prepping onions. Brush the sliced onions with grape seed oil and season with salt and pepper. Place the rubbed chicken on the grill and cook chicken through until done and internal temperature of 165 degrees is reached. Add the thick sliced seasoned onions to the grill when chicken is almost done. Grill the onions on both sides while keeping the sliced onion rings.

Together, this will make them easier to grill. Once the onions are tender and chicken is done, let the chicken rest while grilled onions are placed into a mixing bowl. Squeeze 6 of the lime wedges On top of the onions. Add some of the cilantro sprigs into the bowl with the warm grilled onions and lime juice. Season the onions with salt and pepper, toss gently and set aside.

To serve the Cuban grilled chicken, sliced the chicken on a bias cut and arrange on a large platter. Scatter the warm grilled onions on top of the sliced chicken, drizzle with the cilantro chimichurri and garnish the dish with the remaining cilantro sprigs and lime wedges.

Cuban Dry Rub

Yields: 6 portions

2 tbsp – cumin powder

2 tbsp – paprika

2 tsp – garlic powder

1 tsp – crushed red pepper

2 tbsp – cajun seasoning

1 tbsp – salt

Mix Spices Together.

Cilantro Chimichurri

Yields: 6 portions

1 bunch – cilantro

1 bunch – parsley

1 dash – crushed red pepper

3 each – garlic cloves

1 cup – grapeseed oil

1 lemon – lemon juice

2 lemons – lemon zest

1 tbsp – red vinegar

2 tbsp – water

Place all ingredients together into a blender and puree well until almost smooth.

Roasted Beet Salad

Yields: 6 portions

1 lb – roasted golden beets, peeled & sliced

4 oz – toasted walnuts-pecans

8 oz – champagne vinaigrette

4 head – Frisee lettuce, cut in half

20 shavings – ricotta Salata cheese, shaved

4 oz -fennel, thin julienned

2 each – shallot, thin julienned

1 apple – green apple, peeled & sliced

salt and pepper to taste

Rinse the frisee to clean and let dry. Chop the frisee in half and chill. Peel the beets and slice into small wedges. Julienne the shallots and fennel and place in a mixing bowl with the beets. Add the sliced apple and the vinaigrette. Toss and season with salt and pepper. Add the frisee and toss lightly. Arrange salad onto a plate and top with the toasted nuts and shaved cheese.

Champagne Vinaigrette

Yields: 6 portions

2 oz – champagne vinegar

3 each – shallots, minced

4 oz – lemon juice

2 tbsp – dijon mustard

2 cups – evo oil

Salt and pepper to taste

Place the shallots and vinegar in a mixing bowl. Stir and let set for 10 minutes to allow the shallots to pickle. Add the lemon juice and mustard. Stir well. Continue to whisk the ingredients and slowly pour in the oil. Once all oil is added, season to taste.

Toasted Walnuts And Pecans

Yields: 6 portions

1 qt – walnut halves

1 qt – pecan halves

little water, in a spray bottle

4 oz – sugar

Salt – to taste

Pre heat the oven to 350 degrees. Spread the nuts onto a sheet pan with parchment paper. Spray the nuts lightly with water. Sprinkle the sugar onto the nuts. Season with salt and place in the oven for 5 to 6 minutes until lightly toasted.

Roasted Golden Beets

Yields: 6 portions

2 lbs – golden beets

12 sprigs – thyme, whole

1 cup – kosher salt

Wash the beets. Spread the salt onto a sheet pan evenly and place thyme and the beets on top of the salt bed. Cover with foil & place in t 400 degree oven for 60 to 90 minutes untiltender which depends on the size of the beets. To check for doneness, poke the beets with a toothpick. Its easier to peel the beets while they are still warm. To peel them cover the beets with a towel and the skin should rub off with ease if they are cooked all the way thru.

Lump Crab Deviled Eggs

Yields: 6 portions

6 each – whole boiled eggs, peeled

0.25 cup – mayonaise

1 tsp – Dijon mustard

1 tsp – lemon juice

0.5 cup – canned lump crab meat

salt and pepper – to taste

old bay seasoning – for garnish

Slice the eggs in half lengthwise. Remove the yolks and place 2 of the cooked yolks in a medium mixing bowl. Set all whites on a serving platter and set aside. Mash the yolks with a fork and add the mayo, mustard, lemon juice, crab meat, salt and pepper. Stuff the egg whites with the crab stuffing and sprinkle with the old bay seasoning.